Authentic Italian Chickpea Flat Bread
2.5 cups chick-pea flour (also called gram or garbanzo flour)
3.5 cups fresh cold water
1 tsp salt & black pepper, or to taste
1/4 cup extra virgin olive oil
In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn’t need much).
Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 175°C. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).
Once the oven is hot, pour in the batter, making a layer about 0.5cm deep. Careful, this is going to move a lot when you pick it up! Bake for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.
Sunday 11 January 2015
One Skillet Sweet Potato Burrito Bowls
One Skillet Sweet Potato Burrito Bowls
450g sweet potatoes
3 tablespoons olive oil, separated
1 cup chopped sweet bell peppers
1 cup white rice
1 can diced tomatoes
1 can black beans
1 cup frozen corn
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups vegetable or chicken broth (vegetable for a vegetarian meal)
2 tablespoons fresh lime juice, optional
1 1/2 cup shredded cheddar cheese
Sour cream, for topping
Optional: chopped coriander, chopped avocado or guacamole, 1 small roma tomato, chopped
Peel the sweet potatoes and chop into small pieces.
In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
Cook, stirring constantly for 2-3 minutes at medium heat.
Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
Top your burrito bowls with sour cream, a chopped tomato, chopped coriander, chopped avocado or guacamole, or any other desired toppings.
450g sweet potatoes
3 tablespoons olive oil, separated
1 cup chopped sweet bell peppers
1 cup white rice
1 can diced tomatoes
1 can black beans
1 cup frozen corn
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups vegetable or chicken broth (vegetable for a vegetarian meal)
2 tablespoons fresh lime juice, optional
1 1/2 cup shredded cheddar cheese
Sour cream, for topping
Optional: chopped coriander, chopped avocado or guacamole, 1 small roma tomato, chopped
Peel the sweet potatoes and chop into small pieces.
In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
Cook, stirring constantly for 2-3 minutes at medium heat.
Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
Top your burrito bowls with sour cream, a chopped tomato, chopped coriander, chopped avocado or guacamole, or any other desired toppings.
Mini Mushroom Tarts
Mini Mushroom Tarts
10 brown mushrooms
1 rectangular sheet of puff pastry
80g Philadelphia cream cheese
2 tbsp sour cream
50g asiago cheese
2 tbsp grated parmesan
2 eggs ( one beaten for the pastry and the other for the cheese)
salt
pepper
chives
2 cloves of garlic
parsley
2 tbsp olive oil
Preheat the oven to 190°C
Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them about 10 minutes until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
Turn down the oven to 175°.
In a bowl, beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago, fresh ground pepper and bake for 15 minutes.
10 brown mushrooms
1 rectangular sheet of puff pastry
80g Philadelphia cream cheese
2 tbsp sour cream
50g asiago cheese
2 tbsp grated parmesan
2 eggs ( one beaten for the pastry and the other for the cheese)
salt
pepper
chives
2 cloves of garlic
parsley
2 tbsp olive oil
Preheat the oven to 190°C
Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them about 10 minutes until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
Turn down the oven to 175°.
In a bowl, beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago, fresh ground pepper and bake for 15 minutes.
Chunky, Tomato-y Butternut Squash Soup
Chunky, Tomato-y Butternut Squash Soup
1 medium to large butternut squash
1 medium yellow onion, diced
1/2 medium green bell pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup water or broth
2 cans diced tomatoes
1 tablespoon dried parsley
1 teaspoon onion powder or granulated onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup corn kernels
1/2 teaspoon salt – or to taste
Peel squash with a vegetable peeler and cut into cubes.
In a large soup pot, saute diced onion, diced pepper, and squash in approximately 2 tablespoons olive oil over medium-high heat until onions begin to appear translucent.
Add garlic and saute for one minute, stirring constantly.
Add water or broth and tomatoes. Bring to boil.
Stir in seasonings and corn and reduce heat to simmer. Cook until squash is soft.
Add salt to taste.
1 medium to large butternut squash
1 medium yellow onion, diced
1/2 medium green bell pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup water or broth
2 cans diced tomatoes
1 tablespoon dried parsley
1 teaspoon onion powder or granulated onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup corn kernels
1/2 teaspoon salt – or to taste
Peel squash with a vegetable peeler and cut into cubes.
In a large soup pot, saute diced onion, diced pepper, and squash in approximately 2 tablespoons olive oil over medium-high heat until onions begin to appear translucent.
Add garlic and saute for one minute, stirring constantly.
Add water or broth and tomatoes. Bring to boil.
Stir in seasonings and corn and reduce heat to simmer. Cook until squash is soft.
Add salt to taste.
Sweet Potato, Kale and Quinoa Fritters
Sweet Potato, Kale and Quinoa Fritters
(Makes 18-20 5cm mini patties)
1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped
2 eggs
½ cup breadcrumbs
3 teaspoons cornstarch
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
4-6 tablespoons grape seed oil, peanut oil, or coconut oil to pan fry them.
Devein the Kale, make it into a tight roll and chop chiffonade style.
In a medium size bowl, place all ingredients and mix well.
In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil.
With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops.
Cook for about 3-4 minutes on each side or until golden brown.
Cool them on a rack.
Serve warm or at room temperature.
(Makes 18-20 5cm mini patties)
1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped
2 eggs
½ cup breadcrumbs
3 teaspoons cornstarch
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
4-6 tablespoons grape seed oil, peanut oil, or coconut oil to pan fry them.
Devein the Kale, make it into a tight roll and chop chiffonade style.
In a medium size bowl, place all ingredients and mix well.
In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil.
With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops.
Cook for about 3-4 minutes on each side or until golden brown.
Cool them on a rack.
Serve warm or at room temperature.
Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta
Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice
¼ cup toasted walnuts
¼ cup feta cheese
For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you're making the dressing if you want a cold salad.
Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving.
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice
¼ cup toasted walnuts
¼ cup feta cheese
For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you're making the dressing if you want a cold salad.
Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving.
Vietnamese Chicken Meatballs
Vietnamese Chicken Meatballs
400g ground chicken
3 tbsp fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tbsp chopped coriander
1 tbsp chopped mint
1 1/2 tsp cornstarch
1/2 tsp salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup
Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 200°C. Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.
You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup.
400g ground chicken
3 tbsp fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tbsp chopped coriander
1 tbsp chopped mint
1 1/2 tsp cornstarch
1/2 tsp salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup
Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 200°C. Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.
You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup.
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